Pescatarian Classic Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.6

(29)

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 tbsp red food coloring
1 cup buttermilk, room temperature
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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